SARAH NITTINGER shows you how to whip up a delicious substituted for banana cream pie

Of all the dessert foundations to build a recipe around – cookie, cake, tart, or pudding – pie is the clear winner. Single or double crusted: cream, fruit, or chocolate filled; served warm with melting ice cream or cool on a hot day, pie is as versatile as it comes. As a self-professed pie enthusiast, I’ve tried many versions in my time, but none have ever bested one of the oft-overlooked American classics: the banana cream pie. A cool combination of sweet fruit, cream, and a single crust, it’s a perfectly simple end to any meal. This creamy concoction also gets plus points for seasonality – bananas are best through April and May.
If you don’t have the time (or energy) to roll out a full pie, try these easy-to-make parfaits – all the taste and none of the effort of the original.

1. In a blender, combine yoghurt, banana, vanilla, and blend until smooth.
2. In tall glasses, arrange half of the crushed biscuits. Add half the banana mixture, then add the remaining biscuits and the rest of banana mixture.
3. Top with whipped cream. Sift cocoa powder on top.